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RECIPE

Green olive, walnut and pomegranate salad

A thrilling mix of flavours, textures and colours that’s super simple to make

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This little salad is a speciality of Gaziantep, a Turkish city on the border with Syria, famous for its gastronomy. If you don’t have pomegranate seeds, never mind.

Method

  • Coarsely chop the olives and walnuts, place in a serving dish and mix with the spring onions and parsley.
  • In a small bowl, mix the olive oil, lemon juice and pomegranate molasses with a little salt and chilli flakes to taste.
  • Pour over the olives and walnuts and sprinkle with pomegranate seeds.

Recipe adapted from Med (Ebury Press)  First published in the JC September 9 2021

Claudia and a panel of celebrity speakers will be discussing their family histories at a JC Event on September 25 2024. For more information click here

Ingredients

100g good-quality pitted green olives in brine, drained
50g walnuts
3 spring onions, chopped
Bunch (25g) of flat-leaf parsley, leaves chopped
2 tbsp extra virgin olive oil
1 tbsp lemon juice
2 tbsp pomegranate molasses
Salt, to taste
Chilli flakes, to taste
3 tbsp pomegranate seeds

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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